Best 2 Roasted Eggplant And Tomato Soup Recipes

Indulge in a culinary symphony of flavors with our Roasted Eggplant and Tomato Soup, a delightful fusion of earthy, tangy, and refreshing tastes. This delectable soup showcases the smoky richness of roasted eggplant, the vibrant acidity of tomatoes, and an aromatic blend of herbs and spices. Each spoonful is a symphony of textures, from the creamy smoothness of the blended vegetables to the delightful crunch of toasted bread or croutons.

Accompanying this main recipe are three enticing variations that cater to diverse preferences and dietary needs. For a creamy and decadent twist, explore our Creamy Roasted Eggplant and Tomato Soup, a luxurious blend of roasted eggplant, tomatoes, and a creamy sauce. If you're seeking a vegan alternative, our Vegan Roasted Eggplant and Tomato Soup offers a satisfying and flavorful option, featuring a rich vegetable broth and a medley of roasted vegetables. And for those with a taste for spice, our Spicy Roasted Eggplant and Tomato Soup delivers a tantalizing kick, featuring a fiery blend of chili peppers and spices.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED EGGPLANT AND TOMATO SOUP

Roasted Eggplant and Tomato Soup image

Provided by Rachael Ray : Food Network

Time 1h20m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 tablespoons EVOO, plus more for liberal drizzling
1 medium to large firm eggplant, halved, scored with paring knife
Salt and freshly ground black pepper
1 bulb garlic, ends cut to expose the cloves
2 tablespoons fresh thyme, chopped
1 teaspoon crushed red pepper flakes
1 onion, chopped
2 tablespoons tomato paste
4 cups chicken stock
1 cup dry white or red wine
One 32-ounce can fire roasted tomatoes of any variety (whole, diced or crushed)
A few leaves fresh basil, torn, plus a few for garnish
Crumbled or grated ricotta salata, garnish

Steps:

Preheat the oven to 425 degrees F.
Pour enough oil to coat the center of a baking sheet. Season the scored eggplant with salt and pepper, then arrange the cut sides down in the EVOO. Drizzle the garlic with EVOO and season with salt and pepper. Wrap in a foil pouch and roast along with the eggplant until very tender, 40 minutes. Cool to handle.
Heat 2 tablespoons EVOO, a couple of turns of the pan, in a Dutch oven over medium-high heat. Add the thyme, crushed red pepper flakes, onions and salt and pepper and stir to soften, 5 minutes. Add the tomato paste and stir 1 minute more. Then add the stock, wine, and tomatoes. Scrape the eggplant away from skin and add the flesh, along with the garlic, squishing the cloves from the skins. Add the basil. Puree the soup with an immersion blender. Simmer to thicken. Cool and store for a make-ahead meal. Reheat the soup over medium heat, and top with the basil and cheese.

ROASTED TOMATO AND EGGPLANT SOUP

Roasted Tomato and Eggplant Soup image

Roasting the tomatoes and eggplant deepens the flavor of this vegetarian soup.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 1h10m

Number Of Ingredients 10

Ingredients

3 pounds plum tomatoes, (about 12), cored and halved lengthwise
1/2 pound carrots, cut into 3/4-inch pieces
10 garlic cloves
4 tablespoons olive oil
Coarse salt and ground pepper
1 large eggplant, (1 1/2 pounds), cut into 3/4-inch chunks
1 can (15.5 ounces) chickpeas, drained and rinsed
2 teaspoons curry powder
1/2 cup chopped fresh cilantro, for serving
Toasted rustic bread, for garnish (optional)

Steps:

Preheat oven to 425 degrees. with racks on top and bottom. On a rimmed baking sheet, toss together tomatoes, carrots, garlic, 2 tablespoons oil, 1 teaspoon salt, and 1/4 teaspoon pepper. Spread in a single layer, with tomatoes cut sides down.
On another rimmed baking sheet, toss together eggplant, chickpeas, curry powder, remaining 2 tablespoons oil, 1 teaspoon salt, and 1/4 teaspoon pepper. Spread in a single layer. Place both sheets in oven (tomato mixture on top rack). Roast until tender, tossing mixtures halfway through, about 45 minutes.
Using tongs, peel off and discard tomato skins. Puree tomato mixture (including juices) in a blender or food processor until smooth. Transfer to a large pot. Stir in eggplant mixture; thin with 3 to 4 cups water. Bring to a simmer over medium heat. Season with salt and pepper. Serve, sprinkled with cilantro; garnish with bread, if desired.

Nutrition Facts : Calories 230 g, Fat 10 g, Fiber 8 g, Protein 5 g

Tips:

Choose ripe eggplants and tomatoes. This will ensure the best flavor for your soup.
Roast the eggplants and tomatoes before adding them to the soup. This will caramelize the vegetables and give them a smoky flavor.
Use a good quality vegetable broth. This will make a big difference in the flavor of your soup.
Season the soup to taste. Add salt, pepper, and other spices as desired.
Serve the soup hot with a dollop of yogurt or sour cream. This will add a creamy richness to the soup.

Conclusion:

Roasted eggplant and tomato soup is a delicious and healthy soup that is perfect for a quick and easy meal. It is packed with flavor and nutrients, and it is sure to please everyone at the table. So next time you are looking for a tasty and healthy soup, give roasted eggplant and tomato soup a try.